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Characterization of yeast communities vectored by Drosophila melanogaster during post-harvest fermentation of coffee
Relaciones entre hongos fermentadores asociados a la larva (Drosophila melanogaster) en procesos de beneficio del café
DOI:
https://doi.org/10.15446/agron.colomb.v43n1.116395Keywords:
microbiology, associated yeasts, fermentative microbiome, Coffea arabica (en)microbiología, levaduras asociadas, microbioma fermentador, Coffea arabica (es)
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Drosophila melanogaster, present in coffee processing stages, feeds on mucilage and coffee “cherries”, inoculating yeasts that influence coffee bean fermentation. This pioneering study in Colombia evaluated the microorganisms associated with the larvae of this fly, determining their kinetic behavior, observing their morphophysiological structures, and characterizing the types of yeasts present. Understanding the interaction between these microorganisms and coffee bean quality is crucial in the coffee industry, given that in other industries, such as winemaking, they have been shown to directly affect the organoleptic characteristics of the final product. This study was carried out in three coffee-growing municipalities in northern Nariño. The yeasts present in the oral apparatus of D. melanogaster larvae were analyzed. These were cultivated in YGC media differentiated by color and growth type. Quantification was performed using colony forming units (CFUs) and lactophenol blue staining. Additionally, the number of CFUs was correlated with spectrophotometric measurements. The results revealed the presence of yeast species such as Geotrichum, Galactomyces, Trichosporon, and Blastoschizomyces. This research provides an approximation to the microbiome of coffee-growing environments and its biotechnological potential. Moreover, it lays the foundation to formulate methodologies for the morphophysiological classification of yeast strains associated with insects, their role in coffee fermentation processes, and their potential to determine flavor and quality of the final product.
Drosophila melanogaster, presente en los procesos de beneficio del café, se alimenta del mucílago y la cereza, inoculando levaduras que influyen en la fermentación del grano. Esta investigación, pionera en Colombia, evaluó los microorganismos asociados con las larvas de esta mosca, determinando su comportamiento cinético, observando sus estructuras morfo-fisiológicas y caracterizando el tipo de levaduras presentes. En la industria cafetera, comprender la interacción entre estos microorganismos y el grano es crucial dado que, en otras industrias, como la vinícola, se ha demostrado que influyen directamente en las características organolépticas del producto final. El estudio se realizó en tres municipios cafeteros del norte de Nariño, donde se analizaron las levaduras presentes en el aparato bucal de las larvas de D. melanogaster. Estas se cultivaron en medios YGC, diferenciándose por color y tipo de crecimiento, y se cuantificaron mediante unidades de formación de colonias (UFC) y tinción con azul de lactofenol. Además, se correlacionó el número de UFC con mediciones espectrofotométricas. Los resultados mostraron la presencia de especies como Geotrichum, Galactomyces, Trichosporon y Blastoschizomyces. Esta investigación ofrece una aproximación al microbioma de los entornos cafetaleros y a su potencial biotecnológico. Además, sienta las bases para formular metodologías de clasificación morfo-fisiológica de cepas de levaduras asociadas a insectos, su papel en los procesos de fermentación del café y su potencial para determinar el sabor y la calidad del producto final.
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